But First, Coffee
A postmodern take on the Espresso Martini inspired by cold brew.
- story: Chloe Frechette
- photo: Lizzie Munro
A postmodern take on the Espresso Martini inspired by cold brew.
A winning recipe for the New Orleans classic.
A silky-smooth sour with a bitter bite courtesy of Fernet-Branca.
This Kalimotxo-inspired riff takes the Spanish classic in a new direction with a splash of Fernet-Branca.
A variation of the Navy Grog, one of Sam Miller’s favorite tiki classics, whose bitterness is tempered by a hint of baking spice and honey.
A Mojito that takes a savory turn by way of mauby, a classic Caribbean brew, made from tree bark, warm spices and sugar.
Silky and spiced, this cocktail pairs mauby, a drink made from tree bark and spices, with blended Scotch whisky, lime juice and cinnamon.
A bright, floral, earthy take on the Washington, D.C. staple.
Alex Jump's baroque take on the classic Whiskey & Cola leans ever-so-closely to Ramos Fizz territory.
The fairer Negroni made tall and frothy.